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Rolled Pork Skin (Salo)

An unusual meat delicacy that won't break the bank! This rolled pork skin makes a wonderful cold appetizer for any gathering. Salo (cured pork fatback) prepared this way comes out incredibly tender, while the lightly smoked skin gives it a pleasant savory tang and an appetizing aroma. On top of that, it costs next to nothing to make.

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Bacon skin roll
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 1 g
Fats 89 % 17 g
Carbohydrates 5 % 1 g
151 kcal
GI: 100 / 0 / 0
  • Wash the pork skin thoroughly and scrape it well with a sharp knife, removing any leftover bits of dirt or singeing. Then pat it dry with paper towels or clean, sturdy napkins so it's easier to work with. Lay the skin (with its layer of fat) on a cutting board and season the entire inner surface generously with one-third of the salt and freshly ground black pepper. Then carefully roll it up, skin side out and fat side in, into a tight roll—press it firmly with your hands so it's as tight and compact as possible. Tie the rolled-up pork roll with kitchen twine or strong string. Pour clean water into a medium pot (size it to the roll). Peel and rinse the onion and add it to the pot of water, along with the onion skins, the remaining salt, dry spices, peppercorns, and bay leaf. Carefully lower the rolled pork skin into the pot so it doesn't come unrolled. Set the pot on the stove and bring the water to a boil over medium heat. Reduce the heat to low and simmer the roll, covered, for 2 hours. When the roll is nearly done, heat the oven to 400°F (200°C). After 2 hours, take the pot off the heat, remove the roll, and let it cool. Peel the garlic, separate the cloves, and cut each into 2–3 pieces. Using a sharp knife, make small slits in the roll and stud it with the garlic pieces. Put the garlic-studded roll in a baking dish or on a baking sheet and place it in the preheated oven. Set it to broil and the timer for 10 minutes. Then take out the baked pork skin roll, let it cool, and it's ready to taste. Happy cooking!

Caloric content of the products possible in the composition of the dish

  • Pork fat - 871  kcal/100g
  • Melted pork fat - 947  kcal/100g
  • Pork rinds - 895  kcal/100g
  • Lard - 797  kcal/100g
  • Spy - 658  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Onion husk - 0  kcal/100g

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